Our company sells Buckwheat

What exactly are the types of buckwheat, and how do they differ? Depending on the method of processing, buckwheat is divided into two types: the kernel and the egg. The kernel is the most common form, these are whole buckwheat kernels, peeled from the husk. This cereal contains less litter, it is easier to wash it. Small split grains are also called a breakthrough: there are fewer vitamins and fiber in them, so such cereals are mainly used in various production additives. Now there is another kind of cereal on sale – buckwheat flakes. They are smaller, but better than the cut, because they are made by flattening the grains. Many people love them for their very fast cooking, because buckwheat flakes do not require cooking (NTV): they are either poured with boiling water, or minimal heat treatment is used. There are also derivatives of buckwheat, for example, buckwheat flour, which is often used by confectioners and bakers, are used for cosmetic purposes. In its consistency, it does not differ much from wheat flour, except that only in color.

The kernel can be fried or steamed (brown in different shades), this is how we used to see it on sale.